Special Events:
Pinzimini features a private dining room for up to 40 guests. Our semi-private room overlooks the courtyard and accommodates 20. A special event menu is available for private functions.
For more information about special events, please e-mail Allyson Themel or call at 703.537.4164.
Calendar of Upcoming Events:
November 17-21, 2008
Pinzimini participates in the DC Appetite Stimulus Plan - For more details and reservations, visit www.opentable.com
November 27, 2008
Thanksgiving at Pinzimini
December 3, 2008
Pinzimini participates in the Doorways for Women & Families Holiday Shopping Benefit (Crate & Barrel in Clarendon)
January, 2009
Washington DC Restaurant Week
January 25, 2009
Cooking Class
February 20, 2009
Winter Wine Dinner
March 22, 2009
Cooking Class
Press:
Chef Laurent Chosset and General Manager Cameron Sasnett appear on Fox 5 DC’s Mid Day Show (3/7/2008)
Watch Here
“We ordered several of the mini antipasti, whose portions are a tad larger than bite-size. The sauteed scallops were lovely. They're lightly seasoned, and their consistency was just right: Once you pop the surface, your teeth gently glide through the meat. It's clear from this dish and others that Chef Jeffrey Haight knows his seafood.” -Washington Times
“The desserts, most of which are made in-house, were divine. The ricotta cheesecake with glazed caramel oranges was our favorite. It's a melt-in-your mouth delight with a nice hint of tartness provided by the oranges. The assorted gelato and sorbet dessert also was a treat with a surprising and oh-so-rich scoop of hazelnut gelato included.” -Washington Times
"Pinzimini's menu pulls together a good ''best of'' list, from the Tuscan-style T-bone steak to dainty pizzas with razor-thin crust. Other highlights from Chef Laurent Chosset's kitchen include the Mediterranean sea bass punched up by a savory salsa verde and the impressively black linguine in a thin marinara sauce that's chockfull of scallops, mussels, calamari and jumbo shrimp. You'd be remiss in skipping the antipasti dishes that are lined up under glass along the right side of the bar because a plate loaded with mini eggplants, grilled calamari, asparagus and proscuitto, for example, will go well with a piece of crusty bread dipped in the rosemary-infused olive oil. Order up a vanilla pear bellini, and you have the start to a hearty meal or a relaxed happy hour." -AOL City Guide
